Barecca Recipe Reviews (Pg. 1) - Allrecipes.com (16253154)

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Orange Mango Chicken

Reviewed: Feb. 27, 2014
Disclaimer - I don't know how to follow a recipe without making changes - even the first time through. So I used chicken thighs instead of breasts - will try the breast next time and see if it is as good. Instead of seasoning the chicken with dried thyme, I dumped a few teaspoons of fresh thyme into the sauce just before taking it off the heat. I used grated frozen ginger - not sure how much. And I didn't have a fresh lemon, so I used about 1/4 cup of lemon juice. Oh, and for convenience I used Trader Joe's frozen mango - probably used more than the recipe calls for, but I cut the pieces smaller. The result was a bit more tart than I anticipated with all the mango, but it was bursting with flavor. Can't wait to eat the left-overs!
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Okra Gumbo

Reviewed: Nov. 3, 2013
Okay, so I understand the criticism that people don't like it when you don't follow a recipe exactly, and then you try to rate it... but the way I see it, making the recipe as written (especially after reading the reviews) would be a waste of a perfectly good meal. Okay, so I'm no gumbo expert by any means, I was just looking for a soup I could turn into a one pot meal, so I started with this recipe. The hubby doesn't like mushrooms so I subbed other veggies, then added some chicken and andouille sausage for some extra flavor and protein since when I looked at the nutritional profile, this looked like a great side, but not a full meal. The recipe as written is severely lacking in liquid (Like I said, I'm not gumbo expert, but I thought gumbo was supposed to be a soup!), so I added 4 cups of vegetable broth. After reading other reviews, I was a little afraid to follow the instructions as written with the file, and perhaps this is why I found the flavors lacking. I added some creole seasoning (Sorry I can't advise how much, I just kept adding and tasting till it had the flavor I was looking for) and only added the file to the bowl at the end. The result was delicious, but it wasn't the recipe as written. Still, I couldn't have made this without the recipe instructions plus reading several very helpful reviews!
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German Baby

Reviewed: Dec. 23, 2012
The first time I made this, I tried it in a 12" cast iron skillet I had put on my wedding registry. Not a good idea unless you are going to increase the amount of batter you use. That extra 2" adds nearly 50% more surface area to the pan, and the batter needs the edge of the pan in order to rise. After a little research, I found out that an old cast iron skillet is far better than anything you can find in a retail store, so my husband picked up a very lightly rusted 10" Griswold at an "antique fair" for $12 and I just finished restoring it. I didn't read the reviews, so I didn't change a thing about the batter, the only thing I did change was to use only approximately half of the butter. It turned out perfectly puffed and golden-brown. I took it out of the oven at 18 minutes because I was afraid it would get too well done, but that could just be my oven. I served it with some left-over lemon filling from my lemon tea cookies (don't think that recipe is on this site...) and it was amazing! Next time I'll try adding a bit of vanilla extract.
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Easiest Ever Fish Marinade

Reviewed: May 9, 2012
After reading some of the other reviews, I used a little less than 1/4 cup of soy. I was afraid of using to little, but apparently that was unfounded. I couldn't taste much other than the salt. I wanted to like this recipe. Anyway, I made a sauce to go on top. I combined some bourbon with honey and the tiniest bit of soy for color, then reduced it down to a thin sauce. I found it balanced the saltiness of the fish well. I didn't measure it though. Next time I may tweak the recipe by further reducing the soy and adding a little bit of honey.
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Taqueria Style Tacos - Carne Asada

Reviewed: May 6, 2012
I came across this recipe for Carne Asada for our Cinco de Mayo Party. On a whim, I followed the adjustments that Cook4mycrew suggested (using the skirt steak/"flap steak" from Costco.) We let it marinate overnight and threw it on the grill as guests started to arrive. This was easily as good as the best Carne Asada I have had in restaurants, or that friends have picked up pre-marinated from the Mexican markets. Since we had fewer guests than we anticipated, we didn't cook all of it. We briefly thought about freezing it and bringing it to a potluck next weekend, but then we decided it was so good we wanted to keep the rest to ourselves!
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Slow Cooker Carnitas

Reviewed: May 6, 2012
I make Kalua pork all the time for potluck recipes, and we never need to add liquid, so I left out the chicken broth. I also cook a 5-6 lb roast for 10-14 hours, so I wasn't sure about 5 hours, especially since my roast was closer to 8 lbs. It was midnight, I was lazy, so I sprinkled the spices (doubled them since my roast was so large) over the pork, turned the slow cooker on low, and collapsed into bed. Woke up in the morning to the most amazing aroma. There was plenty of liquid in pot! Flipped the pork (it fell apart), scraped off some of the fat, shredded it and let it cook till the guests arrived. We got tons of compliments on this dish!
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Spicy Chipotle Black-Eyed Peas

Reviewed: Jan. 1, 2012
Came across this recipe last year when I was looking to expand my vegetarian cooking capabilities. I remember it being so spicy, I could hardly eat it. I made it again this year with a few adjustments. I cut the recipe in half, then I doubled or tripled all the veggies. I did not pre-cook the veggies, I just threw everything into the crock pot, because I was short on time, and a few hours in a crock pot will turn them into mush anyway. I put in only half of the "better than bouillon soup base - as it has a lot more sodium than the nutritional info in the recipe seems to imply. I crushed two big cloves of garlic, and chopped up only about 3 chipotle peppers from the can, and added them and whatever sauce was sticking on them into the crock pot. (Two large and one smaller one.) I'd say that the majority of Americans would still find the result to be quite spicy. Be careful with those chipotle peppers and Adobo sauce! I guess I was not supposed to soak the black-eyed peas overnight, so the result is a little soupier than expected, and was ready more quickly than the recipe states. But that worked out well, because I skipped lunch, so I was hungry early. And it was yummy-licious, and I'll have to make it again soon!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 10, 2011
I made these last year for a cookie exchange party. I omitted the sugary glaze, because that's just not my thing. I remembered them so fondly, I decided to make them again this year, but remembering that I didn't think the almond flavor was strong enough, I doubled the total amount of almond extract in the recipe, and put that in the dough. The first batch just came out of the oven, and, well... yum! Only thing is that I think the 1 & 1/2 balls are a bit too big to yield 36 cookies. I made a double batch and I'm still not sure I'm going to get to the 48 that I need to bake. Next time, I am going to aim for 1" balls of dough.
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Cabbage Jambalaya

Reviewed: Mar. 9, 2011
Yum! I used ground turkey, and chicken andouille sausage. I added some Cajun seasoning and bay leaf. They didn't have stewed tomatoes at Trader Joe's, so I just used a can of diced tomatoes instead. I also used brown rice instead of white. After i added the cabbage, I couldn't really stir the pot. The only thing I'd change next time is to add the cabbage later since I like my veggies slightly crispy. I'd also consider doing a half recipe since I don't have a very large stock pot.
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Spinach Bread

Reviewed: Oct. 31, 2010
I made this bread to use with Cheese Fondue for a Halloween Party. Maybe I didn't drain the spinach well enough, because it was quite green - or maybe I put too much wanting it to be 1/2 cup after it was thawed, drained & squeezed. It worked well for the occasion though! I also made a few changes - I substituted half bread flour, half whole wheat flour, a light cheese blend from Trader Joe's, and olive oil instead of vegetable oil. I added 3 cloves of garlic, and half a teaspoon each of Basil, Thyme & rosemary. Everybody loved the bread with the fondue, and it even tastes amazing by itself!
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